Bisi Bele Huli Anna

Almost everytime I visit my parents, I ask for this dish. On some days, I get potato roast. On some, I get pachadi. On some days I get both. This picture doesn't capture the essence of this dish. But it is easily my favourite one pot meal. And a very tasty one at that. No trip home is complete without a meal that comprises the well know Bisi Bele Huli Anna. This is a recipe that is very sacred to me. I don't know for how long it has been in my family. I now share it with you.

1/2 cup Toor Dal

1/2 cup Rice

1 cup Mixed Vegetables (Carrot, Beans, Peas, Ash gourd)

1/4 cup Peanuts

2 tbsp Tamarind Paste

Salt to taste

For the masala:

1/4 tsp Asafoetida

4 Red Chillies

1 tsp Urad Dal

1 tsp Chana Dal

1/4 tsp Cumin Seeds

1/4 tsp Fenugreek Seeds

1 tbsp Peppercorns

2 tsp Coriander Seeds

1/4 cup Coconut or Copra, roasted

1 tsp Oil

For the tempering:

1 tsp Ghee or Oil

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

7-8 Curry Leaves

Coriander Leaves for garnish

Pressure cook the rice, dal, vegetables and peanuts. When done, mash the rice and dal well.

In a small kadhai, heat the teaspoon of oil. Add the asafoetida and the red chillies and fry until the red chillies turn bright. Add the urad and chana dals, cumin, coriander, peppercorns and fenugreek seeds. Add the roasted coconut (or Copra) and take off the flame. Grind to a chutney like consistency.

In a large vessel, heat the ghee and add the mustard seeds. When the mustard splutters, add the asafoetida and the curry leaves. Add the vegetables, peanuts, salt, ground paste and tamarind paste. Add about a cup of water. Mix well. Add the mashed rice and dal to this mixture. Cook for 4-5 minutes. Garnish with coriander leaves.

This is the perfect Sunday meal. I'd call it the south Indian's answer to the Rajma rice tradition. This is my way of celebrating the New Year. Happy New Year folks! Happy Vishu, Bihu, Baisakhi and Poila Baishakh (and any other festival that I am missing out). Iniya Puttandu Nalvazhtukkal.